Ingredients
- 2 x 350g pork fillets, trimmed and halved
- salt and pepper
- 2 tablespoons olive oil
- 1 small garlic clove, crushed
- 3 teaspoons sherry vinegar
- 400g can whole baby beets, drained and halved
- 2 oranges, sliced
- 75g baby spinach leaves, to serve
Method
- Step 1Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
- Step 2Spray a large non-stick frying pan with oil spray and place over high heat. Sprinkle the pork with salt and pepper. Cook the pork in batches for 4-5 minutes, turning regularly until golden brown.
- Step 3Place pork on lined tray and bake for 8-10 minutes or until cooked to your liking. Remove from the oven, cover and keep warm.
- Step 4Meanwhile, return the pan to medium-low heat. Add the oil and garlic. Cook, stirring, for 2 minutes. Add the sherry vinegar, baby beets and salt and pepper to taste. Add the orange slices and cook for 1 minute or until warmed through.
- Step 5To serve, slice the pork. Divide spinach leaves among serving plates and top with a little beetroot and orange salad, and pork. Drizzle with a little of the pan juices and serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1356 kj
Energy
11g
Fat Total
2g
Saturated Fat
5g
Fibre
41g
Protein
166mg
Cholesterol
299.02mg
Sodium
13g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Andrew Young
- Publication: Taste.com.au
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